6 Week Bran Muffins

Mix the bran flakes and all bran cereal with the boiling water and let stand for 10 minutes.

In a VERY large mixing bowl cream butter and sugars. Add in eggs 1 at a time. Mix in the buttermilk and add the molasses. Stir in the wet cereal mixture.

Mix the flour, baking soda, baking powder, salt and rasins. Add the dry ingredients into the wet. Stir until just combined.

You can store the batter in an airtight container in the fridge for up to 6 weeks. When you are ready to bake, heat the oven to 350ºF and bake in a greased muffin tin for 20–25 minutes.

This makes a lot so you can totally halve the recipe if you like!